Mediterranean barley salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Barley |
| 3 | cups | Chicken or Vegetable Broth |
| 1 | large | Clove Garlic; minced |
| 3 | tablespoons | Fresh Parsley; chopped |
| 3 | tablespoons | Fresh Lemon Juice |
| 2 | tablespoons | Olive Oil |
| 1 | tablespoon | Freshly grated Lemon Peel |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground Black Pepper |
| ⅛ | teaspoon | Fennel Seed |
Directions
Rinse the barley thoroughly, then place in a medium saucepan with broth over medium heat. Cover and simmer, stirring occasionally, until barley is tender: about 35 minutes.
Add the garlic and cook for 5 minutes more. Transfer the barley-garlic mixture to a fine sieve to drain well. Place in a bowl, cover, and chill completely.
When it's time to eat, add parsley, lemon juice, olive oil, lemon peel, salt, pepper, and fennel seed. Toss well to combine, and serve.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 27, 1999, converted by MM_Buster v2.0l.